Twice-Baked Potatoes with Cheese & Bacon

Twice-Baked Potatoes with Cheese & Bacon
Photo by Scott Phillips


  • 4 medium russet potatoes (about 8 ounces each), scrubbed
  • 3-½ Tbs. unsalted butter, at room temperature
  • ¼ cup half-and-half, warmed
  • Freshly ground black pepper
  • ½ cup crème fraîche or sour cream, at room temperature
  • ½ tsp. kosher salt
  • 2 Tbs. snipped fresh chives or fi nely chopped scallions (both white and green parts; optional)
  • + 3 more ingredients
    • ¾ cup shredded sharp Cheddar or Gruyère
    • 5 slices bacon, cooked and crumbled
    • ¼ cup lightly packed fi nely grated Parmigiano Reggiano (about ¾ ounce)

Position a rack in the center of the oven and heat the oven to 350°F. Set the potatoes directly on the oven rack and bake until tender all the way through, 1 hour to 1 hour and 15 minutes. Transfer the potatoes to a work surface and let them cool for 10 to 15 minutes. Examine each potato to see ...

View full recipe at Fine Cooking


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